Fall-Off-the-Bone Braised Short Ribs in a Rich Red Wine Sauce. Ultimate French Stew Comfort Food

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol.

short ribs

🥗Healthier: chuck roast

💰Cheaper: brisket

Chuck roast is leaner and more affordable while still providing rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Cornstarch is a cheaper thickening agent.

Coat short ribs lightly with flour on all sides.

Heat a heavy pot and add about 1 tablespoon of olive oil and 1 tablespoon of butter.

Brown the short ribs for about 2-3 minutes on each side.

Remove the short ribs and set aside.

Add pearl onions, carrots, and celery to the pot; stir and lower the heat.

Add tomato paste and stir.

Add a quarter cup of red wine and beef stock (about 2 cups).

Lay the short ribs flat on top of the vegetables without submerging them.

Cover tightly and cook on low heat for 3 hours or place in the oven at 325°F for 3 hours.

After 1 hour and 30 minutes, baste the ribs with the cooking liquid and add garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens